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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 3 |
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From the Foodcourt column of the Weekend magazine. Here is a nice snack/appetiser. Ingredients:
1 cup cauliflower floret |
1 small brinjal, sliced |
1 small potato, sliced |
1 medium onion, sliced |
1 medium zucchini, sliced |
2 green chilies, washed and slit in the center |
oil, to deep fry |
3/4 cup gram flour |
1/4 cup all-purpose flour |
1 teaspoon coriander powder |
1 teaspoon cumin powder |
3/4 teaspoon garam masala powder |
1 teaspoon dried kasuri methi, crushed between your palms |
1 teaspoon knorr chicken stock powder |
1 teaspoon red chili powder |
water |
Directions:
1. Mix all the ingredients for the batter together in a bowl.
2. Add enough water to form a smooth and semi-thick batter.
3. Cover.
4. Refrigerate for 30 minutes.
5. Heat oil in a wok.
6. Dip each vegetable piece in the batter.
7. Deep fry until crisp.
8. Drain on clean paper kitchen napkins.
9. Serve hot with ketchup.
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